Видео

Interesting video; thank you. I'll be subscribing. I'm curious what the flavor of the cooked ajwain is like. Would it be correct to assume that the unpleasant components are reduced or transformed? Do other flavors come out? I wonder, because the related spices like cumin and asafoetida are greatly transformed with cooking. I learned of this spice from a recipe for methi paratha that looked tasty. I've never made paratha--just the very different trinidadian/guyanese roti (or bussupshut)--but I'd like to try, because I love love love the flavor and aroma of methi.

Great hack!

youtube.com/@upendrapatel7851?si=gT2fLk_TGamJRRHc

Thank you.

Amazing ❤

Hi author! I came here following your comment that you have a scotch egg similar recipe here, but this is egg curry? I feel a little silly.

Yummy!

Man this woman talks so much.. and so many words to say something simple..that too with an artificial accent that it is so repulsive.

Yummyyyy <3

Great video. Thank you.

Lovely video. Thank you. This is a "must try" recipe.

Wow, this looks delicious!!!!!

I am going to make thus tonight looks amazinggg

Yummiestttt

Delicious I skip the gram flour and ajwain I use canola oil instead of ghee and I make just flat round ones less ingredients is more 😊

Dammit just had breakfast and I'm hungry now. Looks like I'll have to sow some fenugreek in the windowbox and see if I can resist nibbling the seedlings like mustard and cress.

Thanks Sarina.

Amazing free cooking video love these skills

Lovely video. Thank you.

I just counted my spices. I gave up when I hit 150. Most are stacked alphabetically in racks in my pantry. I think I might consider therapy.

1st hand knowledge passed down,,enjoyable!

Thank you :) I used to guage indian restaurants based on their bhindi sabji. I feel whole tomes could (and should) be written on the regional variations of garam masala!

Somehow searching for oil free mutton yakhni, i ended up here. Simply loved it. I loved how Sarini explained the architecture of flavours and constructs of food etc. This video could have been 15 secs reel but no....i loved the half an hour video journey...so stable....serene and beautiful video. And i kept looking at the lady in red. She held the overall vibe of the video in place. So much love, self assurance, and calmness around her. Its her kitchen and somehow i found her presence very reassuring and calming. Loved the entire journey of mutton yogurt yakhni. This was a visual and auditory treat for sure. Loved it. Thanks for bringing out such authentic recipes. Love from Lahore 🇵🇰

Can we use "external use only" Mustard oil to cook

Really informative! thank you

Are masala dabba stackable when you store multiple of them?

We have been planting and growing it in our own farm for 10 years. If you want to buy completely organic, additive-free asafoetida, you can contact us.🖐

Came across a little bottle of the powder in an Indian super market. I've been adding it to dishes in higher and higher quantities, it does have a funny taste and smell but it's very subtle.

Asafoetida is not Indian.

I do add it to my onions. I feel it uplifts the frying of a bit of onion pretty well. It has lovely celery and fennel flavours. People say it stink, I think it just smells of a very strong celery and fennel mix. It also gives great UMAMI flavours without the use of MSG. It is pretty excellent natural MSG substitute, I have found.

Great video thanks

I think of methi leaf as one of the "cozy" flavours - like the smell of home baking, or fresh brewed coffee. Norwegian term "hygge" pretty much covers it.

Mustard oil is poisonous.

Important VDO disturbed by the background NOISE

Thank you, very informative!

Want a squeeze of lemon on your steak? How's about pineapple rings on those lamb chops, or some good strong horseradish with that poached dover sole. No? not even mint sauce on your gammon? If it doesn't work in your own cuisine, why'd you expect it to in another? Listen to the young lass - she knows her onions.

I'm finding it hard to get kasoori methi/dried fenugreek leaves in Sydney. I've tried supermarkets, veg & fruit grocers, and online stores though most have turned out not to deliver to Sydney. I know I'm going to have to visit some Indian grocery stores in person but, since I don't have a car, and am disabled this is a bit difficult. I know I can get some on Amazon but it's really expensive. Do you have any suggestions (despite me not knowing where you are based!)? I'm on a keto diet and really want to make a Butter Chicken following the recipe from Headbanger's Kitchen (on YT). I can't really buy an all-in-one mix as there are always ingredients added that are not low carb. I was going to substitute fenugreek seeds or seed powder but the author of the recipe says I really must get the leaves. He also says they last for years if kept in the fridge. Has that been your experience? I'm interested in trying some recipes with sumac also. Have you tried this spice?

...great explanation as always Sarina. I'll toast some cumin later and try Bui's raiti at the weekend. 👍

I like the glass

A shot of gin sounds like an excellent idea. Tonic water and Angostura Bitters (gin and bitters) are both rather funky in their own way with very astringent flavours that's usually balance with a little citrus by adding lime or lemon. Maybe tonic water or bitters were influenced by a drink similar to this when the Brits were in India during the time of the Raj ?

Thanks so much for all your hard work and sharing, Sarina!! This spice journey and new found knowledge is fascinating!😮😊

Your video makes me feel right at home! I grew up with Kala Namak in a lot of the foods my mom and I would make for our family when I was growing up.

0:24 Interesting you mentioned those two. The only exceptions to the prohibition on consuming root vegetables and spices in Jainism are dried ginger and turmeric. They're considered just too medicinally beneficial to avoid, even for Jains.

I loved with your Jeera chawal, the little explosions of salt and the earthy, nutty instances of cumin seed. ...and so simple to make too. Wonderful

Thanks Sarina.

You can also add it to scrambled eggs to get some garlicky flavour in there. Anything where garlic isn't the main star works well. And if you wanna go really crazy, take caraway, lovage, pepper, red wine, fish sauce, and asafoetida, and cook a chicken in it. For more details, look up Parthian Chicken.

Hello Sarina, just to say that I was curious to learn more about hing and got to listen to your 2 videos, they are both very professional, well explained, your video editing is AMAZING and love your passion about spices and your content! Thank you for making these videos, they are very informative and pleasant to listen to!

Wow! So so interesting!

Watched this after my infant has gone to bed. So relaxing to hear you talk about sharing and passing on the language of healing and love to our children. Sending you warmth, like the ginger in your tea.

Always great inspiration from this channel. The final dish looked sooooo good!!